Kitchen notes · a little help before you start

Instant Pot Chicken Tikka Masala

Name: Instant Pot Chicken Tikka Masala
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Yield: 6
Ingredients: 2 pounds chicken (skinless and boneless, I used both chicken breast and thighs, cut into cubes); 1½ cups plain yogurt (I used Greek); 3 tablespoons lemon juice (freshly squeezed); 1 tablespoon + 2 teaspoons garam masala; 1 tablespoon ginger (minced); 5 cloves + 5 cloves garlic (minced); 1 teaspoon salt; 3 tablespoons vegetable oil; 2 each large onions (chopped); 1 tablespoon fresh ginger (minced); 1 teaspoon turmeric; 2 teaspoons coriander (ground); 2 teaspoons cumin (ground); 2 teaspoons chili powder; 14 ounces fire roasted tomatoes (or regular diced tomatoes); 2 cups tomato sauce (or passata); 1 cup half and half; 1 teaspoon salt (or to taste); 2 tablespoons butter (unsalted); 3 tablespoons cilantro (fresh, chopped for garnish)

A creamy tomato sauce with warm spices makes chicken tikka masala especially inviting. There is plenty to scoop up with rice and naan, and the cilantro adds a fresh note at the finish. Give yourself a generous helping of sauce along with the tender chicken.

Prep: 10 min
Cook: 20 min
Total: 90 min
Original yield: Serves 6
Ingredients: 20 listed

Make it part of your week

Estimating…

DinnerLunchMain courseAmericanIndianChickenAsianPrep: 15 minutes or lessTotal: over 60 minutesPressure cooker

Recipe categories & planning details

Meal type: Dinner · Lunch · Main course
Primary protein: Chicken
Cuisine: American · Indian · Asian
Cooking method: Pressure cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Coat the chicken

Mix the marinade thoroughly so every chicken cube is covered before the bowl goes into the refrigerator.

2. Soften the onion

Cook the onion with the spices until it softens before adding the tomato ingredients.

3. Include the marinade

Tip all the yogurt marinade into the pot along with the chicken before pressure cooking.

Get to know the ingredients

Chicken

Boneless skinless breasts and thighs both work and use the same cooking duration.

Tomatoes

Fire roasted tomatoes or regular diced tomatoes are both listed for the tomato base of the sauce.

Half and half

Stir the half and half in after the pressure release, along with the butter and salt.

The last little job

Cilantro and rice

Scatter chopped cilantro over the chicken and serve with cooked rice and naan or roti.

A little more help as you go

Butter at the end

The butter smooths the sauce, so stir it through fully after the pressure cooking stage.

Storing the curry

Keep the chicken in an airtight container in the refrigerator for up to four days.

A few questions you might have

How long can the chicken marinate?

The covered chicken can marinate in the refrigerator from thirty minutes up to forty-eight hours.

Can I freeze this curry?

Yes, you can freeze for up to three months; thaw completely before reheating on the stove.

Does the tomato sauce go in before the chicken?

Yes, stir the tomato ingredients into the softened onion and spices, then add the marinated chicken.

When do I open the pressure cooker?

Complete the directed release process and follow your manufacturer's instructions before carefully unlocking the lid.

Is passata an option?

Yes, passata is listed as an alternative to the tomato sauce in the sauce base.

Any more cooking tips?

What is an Instant Pot: An Instant Pot is a multi-cooker, it’s like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc. I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe. Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat. Chicken: I used both skinless boneless chicken thighs and breasts, so both can be used with the same cooking time. Storage: You can store this chicken tikka masala recipe in the fridge for up to 4 days in an airtight container. It freezes well as well, for up to 3 months. Be sure to thaw it completely before reheating on the stove. Nutrition: Nutritional information does not include rice or roti. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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